What is "Japanese Nabe"

Nabe is a term referring to all varieties of Japanese hot pot dishes, also known as one pot dishes.

Japanese Nabe variation is like this. ←　click here

I like Nabe very much.
So, I will teach you Nabe recipe.
Please enjoy!

How to make "Gazpacho"

 Gazpacho or “salad soup” is a perfect no-cook recipe when it comes to saving energy in summer. It can be described as the most appropriate dish for Super Cool Biz* because it contains vegetables that are considered to cool down your body, such as cucumbers, lettuce and tomatoes. In addition, you can cut down on food waste by using vegetable leftovers and ends in the soup.

* Super Cool Biz is an energy-saving campaign that the Japanese government has promoted. In this campaign, people are encouraged to dress lightly to stay cool at work in summer.

[Ingredients] (1 cup = 8 fl oz = approximately 240 ml, 1 Tbsp = 15 ml = 3 tsp)

Serves 4

1 large tomato (200 g or 7 oz)

1/2 cucumber (50 g or 1-3/4 oz)

30 g or 1 oz red bell pepper

50 g or 1-3/4 oz onion

20 g or 2/3 oz lettuce

1/2 garlic clove

2 tsp fresh lemon juice

A little less than 1 tsp salt

A pinch of black pepper

A half slice of bread or baguette, torn into small pieces

100 ml or 3-3/8 fl oz (a little over 3/8 cup) water 

5 or 6 ice cubes

1/2 Tbsp olive oil

A pinch of cumin

[Directions]

1.     Cut a tomato, cucumber, lettuce, red bell pepper, onion, and garlic into large pieces. In a blender, puree these vegetables, lemon juice, salt, pepper, water, ice cubes, olive oil, and cumin until they are smooth.

2.     Add bread to the blender, and puree the mixture again. Pour the soup into soup bowls and serve.

* If there are some remaining vegetables, chop them finely and garnish the soup with them.

How to make " Sweet Potato and Pork Shoulder Tagine"

Rich in potassium, sweet potatoes help prevent edema and boost metabolism. A tagine (a shallow earthenware cooking dish with a tall, conical lid) is widely used in North Africa, and can be easily used for sautéing and simmering. If you do not have a tagine, you can use a skillet with a lid fit snugly. Although onions and raisins offer sweetness to the sauce, this dish goes very well with simple bread.

[Ingredients] (1 cup = 8 fl oz = approximately 240 ml, 1 Tbsp = 15 ml = 3 tsp)

Serves 2

200 g or 7 oz pork shoulder, cut into large bite size pieces

100 g or 3-1/2 oz sweet potatoes, diagonally sliced

20 g or 2/3 oz (2 Tbsp) raisins

1/4 large onion (60 g or 2 oz), julienne

1/2 Tbsp fresh parsley leaves, finely chopped

1/4 tsp turmeric

1/4 tsp paprika

1/4 tsp ground ginger

1/4 tsp ground coriander

1/2 Tbsp olive oil

A pinch of salt and pepper

100ml or 3-3/8 fl oz (a little over 3/8 cup) water

[Directions]

1.       Heat olive oil in a tagine or skillet. Add onion, pork shoulder, turmeric, paprika, ginger, and coriander, and sauté them.

2.       Pour in water, and cover the tagine with a lid. Simmer until the pork is tender.

3.       Add sweet potatoes and raisins, and cover the tagine with the lid again. Simmer until the sweet potatoes are tender. Garnish the dish with parsley leaves.

* If all the liquid is absorbed during simmering, add a little water. 

How to make "Buta no Syouga Yaki ( Pork Ginger) "

In Japan, you can buy about 3–4 millimeter or 1/8 inch thick slices of pork that are prepared especially for “pork ginger.” * Well-marbled meat like pork loin or shoulder is better for this dish.

Whiskey adds a wonderful aroma to pork, but you can use sake (Japanese rice wine) or wine instead. The simple ginger flavor makes pork yummier.

* You can find thinly sliced pork at an Asian grocery store.

[Ingredients]

Serves 2

300 g or 10-1/2 oz pork loin, sliced especially for pork ginger

4 tsp whiskey

1/2 Tbsp fresh ginger, grated

4 tsp soy sauce

1 Tbsp sesame oil

[Directions]

1.       Make sauce: combine grated ginger, whiskey and soy sauce.

2.       Heat a skillet, and add sesame oil. Arrange sliced pork, a little thicker than paper thin slices, in the skillet. Cook over medium heat. Turn over when browned, and cook until golden brown on both sides.

3.       Pour the sauce into the skillet, and ignite the alcohol. Coat the pork with the sauce, reducing the alcohol content. Arrange on serving plates.

How to make ”Tori Zousui (Chicken Risotto)”

1. The cooked rice is put in the soup after it finished eating Tori-no Mizutaki(Simple Chicken Hot Pod). 

If you don't have cooked rice, you can use instant rice or short pasta.

2. It seasons soup with the salt and the soy sauce.

The mixed egg put into the soup, and boils for 4-5 minutes.

The minced scallion is done in the topping and it completes. 

Now you are able to eat Tori-no Mizutaki without leaving the soup of one drop. 

You can make next day's dish, too.

Please make Nabe without uselessness. 

How to make "Tori-no Mizutaki Nabe (Simple Chicken Hot pot)"

1. Dashi-kombu (Edible seaweed) in the water.

If you don't have Dashi-Kombo, you don't need to put in it.

2. Chicken, Chinese cabbage, Spring onion, Enoki, Tofu, Shirataki and anything you need are put in to the Nabe.

3. It caps to the Nabe and it completes to the fire when boiling for 10-15 minutes.

Please eat with Ponz Syouyu (Soysauce Vineger).

How to make " Fruit Crepes "

You may unknowingly take excessive amounts of sugar from store-bought treats because it is hard to tell how much sugar is contained. But you can make your own treats without using any white sugar. I recommend first adding less sweetener to batter, and then drizzling maple syrup if more sweetness is needed.

[Ingredients] (* 1 cup = 8 fl oz = approximately 240 ml)

Serves 2

2/5 cup * (60 g or 2 oz) cake flour

2 Tbsp honey

1 egg

150 ml or 5 fl oz (3/5 cup *) milk

A pinch of salt

6 g or 1/5 oz butter, melted

100 g or 3-1/2 oz your favorite fruits (such as strawberries, blueberries and kiwi fruit)

Oil, for a skillet

1–2 Tbsp maple syrup

[Directions]

1. Sift flour into a bowl, and add a pinch of salt. Beat an egg in another bowl, and whisk in milk. Gradually pour milk mixture into flour mixture, whisking until no lumps remain.
2. When combined, mix in honey and melted butter. Let batter rest in the refrigerator for at least 20 minutes.
3. Spread oil thinly in a skillet with a paper towel, pour a ladleful of batter into the skillet, and swirl to spread quickly. Cover with a lid, and cook through. Uncover, and lift the edge of a crepe. Cover the skillet with a plate upside down, and turn over. Remove the skillet. The crepe will be on the plate.
4. Stack crepes on serving plates, and top with sliced fruits. Drizzle maple syrup.